Marinated Chicken

1 1/2 pounds chicken tenderloins

2 garlic cloves, minced

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

Directions

1.
In a large bowl, toss chicken tenderloins with garlic, cumin, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Cover and refrigerate for later use.

2.
Preheat oven or toaster oven to 350 degrees. Wrap pitas in foil. In a medium bowl, combine cucumber, yogurt, and lemon juice; season with salt and pepper.

3.
In a large skillet, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. In batches, add chicken and cook until browned, 2 to 4 minutes per side (adding 1 tablespoon oil for second batch).